Filet Flambe'

1. 1

   Season the filets with salt& pepper.

2. 2

   Grill to your liking.

3. 3

   Meanwhile place pate and madeira in a nonstick skillet over low heat, mixing together with a fork until blended.

4. 4

   When the filets are done roll around in the warm pate/madeira mixture.

5. 5

   Briefly warm the cognac and pour over the filets.

6. 6

   Carefully ignite, spooning the mixture over the filets until the flames have subsided.

7. 7

   Serve, spooning the sauce over the filets.

No additional tips available.